Scoop Cookie

Ingredients

• 170 g Granulated sugar (Approximately 1 cup minus 1 finger's width)
• 125 g Butter (Melted and cooled)
• 1 Large egg
• 210 g Flour (Approximately 2 cups)
• 1 silme yemek kaşığı Cornstarch
• 2 yemek kaşığı Grape molasses (Use 2 tbsp for store-bought grape molasses; 1 tbsp is sufficient if using natural molasses)
• 0.5 çay kaşığı Salt
• 0.5 silme çay kaşığı Baking soda
• 1 paket Vanillin sugar
• 120 g Chocolate (Finely chopped)
• 7 yemek kaşığı Spreadable chocolate (1 tbsp per cookie; portioned and frozen)

Steps

1. 1

   Divide the spreadable chocolate into 7 equal portions, using 1 tbsp for each cookie, and freeze.

2. 2

   Mix the sugar and melted, cooled butter in a bowl.

3. 3

   Add the egg and whisk the mixture briefly.

4. 4

   Add the molasses and dry ingredients, then mix.

5. 5

   Add the finely chopped chocolate and mix it into the dough.

6. 6

   Rest the dough in the refrigerator for 30 minutes.

7. 7

   Remove the dough from the refrigerator and divide it into 7 equal portions.

8. 8

   Place one portion of the frozen spreadable chocolate inside each piece of dough and seal it with the dough.

9. 9

   Place the filled dough portions in a baking dish.

10. 10

    Preheat the oven to 170°C and bake the cookies at 170°C for 20 minutes.

11. 11

    Increase the oven temperature to 200°C and bake the cookies for 5 more minutes, until the tops are browned.

12. 12

    Rest the baked cookies for 10-15 minutes, then serve.

Notes

The source does not specify the type of baking dish or the spacing between the cookies. If using natural molasses, reduce the amount to 1 tbsp.

Nutrition per serving

• dessert
• cookie
• chocolate
• baked
• filled
• Turkish cuisine
• tea time